About the Dish

Per Serving
Calories 740
Total Fat 34 g
Saturated Fat 12 g
Trans Fat 0 g
Cholesterol 125 mg
Sodium 1760 mg
Total Carbohydrates 72 g
Dietary Fiber 7 g
Sugar 15 g
Protein 37 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Pepper Pale Ale

Usually, with spicy food like this flatbread with red pepper relish, we tend to recommend a pale ale or IPA. However, they do make pepper beers, which is what we’re pairing today to complement the spiciness. Evil Twin isn't a brewery most people associate with the South since they have a famous Brooklyn brewpub, but they do brew all of their beer for distribution in South Carolina. Try this dish with Evil Twin Firewater, a jalapeño pale ale, to match heat to heat.

Evil Twin Firewater

Zinfandel - California

A big, bold spicy Zinfandel is just what the doctor ordered for the smoky nuances of the chicken sausage. Bright and jammy raspberry tones match well with the red pepper relish, not to mention the peppery notes of the wine kicking everything up a notch.

Turley ‘Juvenile,’ Zinfandel, California


MISE EN PLACE • Heat oven to 425° F. • Chop green onion. • Remove and finely chop chard stems; cut or tear leaves into bite-size pieces. • Halve sausage lengthwise; cut into 1/4-inch slices.
Note: Pizza dough should be completely thawed but still cold. • Using your hands, grease a baking sheet with 1 tablespoon olive oil. • Add dough to sheet, turning to coat in oil.
• Leaving your hands oiled, stretch and press dough into a large, thin oval. • Poke holes in dough with a fork.
• Spread relish on dough. • Top with sausage, green onion, chard stems, cheddar and Parmesan. • Bake in oven until cheese is melted and crust is lightly browned on the edges, 10-12 minutes.
• Remove from oven. Scatter chard leaves over flatbread. • Bake in oven until chard is just wilted, 2-3 minutes more.
Slice flatbread as desired. Season to taste with kosher salt and pepper, and enjoy!